| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Indonesian, Condiment, Hot |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded coconut |
| 1 2/3 |
c |
Boiling water |
| 3 |
tb |
Corn oil |
| 1 |
|
Onion, quartered, then in thin slices |
| 1 |
|
Garlic clove, crushed |
| 1 |
tb |
Curry Powder |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Hot chili powder |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Lemon juice |
| 1 |
lg |
Tomato, peeled, seeded |
| 1/2 |
sm |
Green bell pepper, seeded |
|
|
Salt to taste |
INSTRUCTIONS
In a blender or food processor, process coconut and boiling water 45
seconds. Strain mixture through a fine sieve, pressing coconut firmly to
extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry
Powder, turmeric, coriander and chili powder and fry gently 3 minutes,
stirring.
Add coconut milk and bring to a boil. Cover and simmer 5 minutes. Blend
cornstarch and lemon juice until smooth and add to coconut mixture. Bring
to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell
pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with
salt.
Makes 2-1/4 cups.
NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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